C
Chubby
Guest
ok i have read plenty of threads about temp stall when smoking a butt, so i was expecting it.
This being my first cook I just want to ask acouple questions before i screw it up and have pizza for dinner.
Brought uds up to about 240, placed butt in center of rack with wired meat thermo placed in end about 3 inches into thickest part.
Started cook at 9 am. temp was about 45 degrees, temp ran up pretty quick the first 3 hours.
By noon it was up to 145, backed uds temp down to about 210 (afraid it was too hot). Temp rose to 189 degrees by 2 30. its now 5 15 and the temp is still 189 degrees.
I dont have an instant read thermo yet. Everything i read said the stall temp is around 160 to 165.
Should i pull and foil, be patient and let it ride to 195 to 205, or start ordering pizza?
Sorry for the newbie question but im sure you guys will understand.
Thanks
This being my first cook I just want to ask acouple questions before i screw it up and have pizza for dinner.
Brought uds up to about 240, placed butt in center of rack with wired meat thermo placed in end about 3 inches into thickest part.
Started cook at 9 am. temp was about 45 degrees, temp ran up pretty quick the first 3 hours.
By noon it was up to 145, backed uds temp down to about 210 (afraid it was too hot). Temp rose to 189 degrees by 2 30. its now 5 15 and the temp is still 189 degrees.
I dont have an instant read thermo yet. Everything i read said the stall temp is around 160 to 165.
Should i pull and foil, be patient and let it ride to 195 to 205, or start ordering pizza?
Sorry for the newbie question but im sure you guys will understand.
Thanks